better than stir fry

Makes one generous serving

You can, and should, use whatever vegetables you like here, especially if they are in season.  The magic touch is gomasio, a blend of sesame seeds and sea salt you can buy in a jar but is obviously very easy to grind up yourself.  With no frying to do and no wok to clean up, you might just have the inclination.

1 zucchini/courgette, sliced
1 carrot, cut into matchsticks
1 cup broccoli florettes
1/2 cup peas, freshly shelled
1 stalk celery, sliced
4 asparagus spears, cut into 1-inch pieces
1 leek, topped, tailed and sliced
1/4 cup cashews
1/2 cup mixed sprouts
1 tablespoon tahini
3 tablespoons tamari
2 teaspoons gomasio

Fill a steamer pot with an inch or two of water and place over high heat as you prepare the vegetables.  Once the water boils, put the vegetables in the steamer basket as you whip up the sauce: simply blend the tahini and tamari in a small bowl.  The veggies only need to steam for 1-2 minutes; they’ll “pop” with color to let you know they’re done.  Shake off any excess water and transfer to a bowl.  Then thrown in the cashews and sprouts along with one teaspoon of the gomasio.  Mix well and sprinkle with remaining gomasio.

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